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Bagels

c
@cocinero44
JewishBreakfastSnackVegetarianContains Eggs

Bagels are small, peculiar bread rolls similar to doughnuts, originating from the traditional Jewish cuisine of Eastern Europe. Their special texture is due to the fact that, before being baked, bagels are boiled, resulting in a denser dough with a slightly crispy outer crust. Variations include tomato, bran, caraway, and...

Bagels recipe
Prep Time
45min
Cook Time
30min
Total Time
1hr 15min

Ingredients

12 Servings
(1 serving = 1 bagel)
  • Water
    Water
  • Flour
    Flour
    1000g
  • eggs
    eggs
    2
  • Sugar
    Sugar
    4tbsp
  • Sunflower oil
    Sunflower oil
    120mL
  • Salt
    Salt
    1tsp
  • packet Liquid yeast
    packet Liquid yeast
    1
  • Milk
    Milk
    500mL
  • Flax, sesame, and poppy seeds
    Flax, sesame, and poppy seeds
    100g

How to make Bagels

  1. Step 1

    Bring a large pot of water to a boil and set aside.

  2. Step 2

    Preheat the oven to 180°C (350°F).

  3. Step 3

    Grease a baking tray and prepare a slotted spoon along with paper towels or a clean cloth.

  4. Step 4

    In a bowl, combine the flour, 1 egg, sugar, sunflower oil, and salt.

  5. Step 5

    Mix well and add the liquid yeast, incorporating it into the mixture.

  6. Step 6

    Warm the milk slightly and gradually add it to the mixture.

  7. Step 7

    Knead the dough for 15 minutes.

  8. Step 8

    Let the dough rise, then divide it into small portions about the size of your hand.

  9. Step 9

    Roll each portion into a rope about 2.5 cm (1 inch) in diameter and 20 cm (8 inches) long.

  10. Step 10

    Join the ends of each rope to form a ring.

  11. Step 11

    Let the rings rest for 15 to 30 minutes, covered with a cloth.

  12. Step 12

    Place the rings into the pot of boiling water.

  13. Step 13

    Once they float to the surface, remove them and place them on the cloth or paper towels to drain.

  14. Step 14

    Arrange the bagels on the greased baking tray, brush them with a beaten egg, and sprinkle with sesame, flax, and poppy seeds.

  15. Step 15

    Bake at 180°C (350°F) until golden brown.

Nutrition (per serving)

Calories

420.8kcal (21.04%)

Protein

7.7g (15.34%)

Carbs

50.0g (18.18%)

Sugars

5.0g (10%)

Healthy Fat

17.9g

Unhealthy Fat

1.7g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Liquid yeast can be substituted with 1 packet of dry yeast or 15 g of fresh yeast dissolved in lukewarm water.

  2. Ensure the milk is only slightly warm to avoid killing the yeast.

  3. Cover the dough with a cloth while resting to prevent it from drying out.

  4. Brush the bagels with egg evenly to achieve a golden crust.

  5. Experiment with different toppings like coarse salt or other seeds for variety.

FAQS

  1. Can I use dry yeast instead of liquid yeast?

    Yes, you can substitute liquid yeast with 1 packet of dry yeast or 15 g of fresh yeast dissolved in lukewarm water.

  2. Why do bagels need to be boiled before baking?

    Boiling bagels before baking gives them their dense texture and slightly crispy outer crust.

  3. What toppings can I use for bagels?

    You can use sesame seeds, flax seeds, poppy seeds, coarse salt, or even cheese as toppings.

  4. How should I serve bagels?

    Bagels can be served plain or filled with cream cheese, salmon, tomato, onion, or accompanied by boiled eggs and ham.

  5. Can I make variations of this recipe?

    Yes, you can experiment with adding ingredients like tomato, bran, caraway, or cheese to the dough for different flavors.

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c

@cocinero44

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